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beef round steak

Homemade Beef Jerky: It’s Oh So Good!

09 January 2018
Anna - TasteeRecipe
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Argo cornstarch, baking powder, baking soda, barilla pasta, beef round steak, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic powder, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, homemade beef jerky, Jell-O, Jif peanut butter, Johnsonville, keebler, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, Libby, Liquid Smoke, McCormick spices, meat tenderizer, Morton salt, onion powder, Pam Cooking Spray, paprika, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce

Stop Spending a Fortune On Store-Bought!

Our local outdoors & sports store is going to take a massive financial hit now that I have this awesome recipe for homemade beef jerky!

My husband practically eats beef jerky for breakfast, lunch and dinner. So far he has picked up his favorite brand from that local store of ours, but after I made this the first time he said there’s no going back. I have to admit; I’ve never been that big of a fan of beef jerky but this one was super delicious!

Don’t worry if you don’t have a dehydrator. Yes, it would come in handy when making this, but you can make this in your oven, too! In fact, that’s how I did it and it turned out perfect. I did check on it a few times while cooking, and you should too. Even though you’ll get instructions on the temperature and time, all ovens are a little bit different and you can also adjust the time based on how you like your beef jerky.

Feel free to adjust the seasonings, too, but I would highly recommend trying the recipe as is, first. For us it was perfect!

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Store the beef jerky in an airtight container.

This Meal Has Been In Our Dinner Rotation Since The 1960’s

06 July 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, beef round steak, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, diced tomatoes, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, green bell pepper, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, swiss steak, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable shortening, Vlasic, Wesson vegetable oil, whipped topping

I Bet My Family Recipe Is Better Than Yours!

Everyone I know talks about their family’s version of Swiss steak. I think it’s one of those classic dishes that is always going to stay a favorite, no matter how much time goes by.

Some have the classic version of grilled steak while some prefer a saucy recipe. In my family, we’ve always cooked it the saucy way. Our recipe includes diced tomatoes, together with some flour and vegetable shortening (or butter) it makes a wonderful sauce for the beef.

We always place it on top of hot white rice or make some baked potato wedges for a side. Sometimes we’ve even added some pork to the recipe. I think it makes it even more flavorful but it’s still delish even if you only use beef.

It really doesn’t matter whether I make this for a weeknight meal or a special occasion – it is always a huge success and we hardly ever get any leftovers… Which is why I would recommend making a double batch. Trust me, you won’t be sorry! This is also a great dish for those occasions when you need to serve a larger crowd.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Serve with a side of fries or salad.

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